"Pandora" ha scritto nel messaggio
>
> "Dave Smith" ha scritto nel
that you put it in the oven for 10-12 >>>> minutes to brown. I don't see
sticking in the oven for a few minutes as >>>> a lot of work.
>>>>
>>>>
>> I was referring to the amount of work involved in whipping egg whites >>
>> compared to whipping cream. Either can be done by hand or with a mixer.
>> >> Neither is much more work than the other. The only difference is
>> sticking the pie with the meringue into the oven to brown, and I don't
>> think that >> is much work at all.
>
> Oh, I understand.
>
>>
>> Meringue pie topping should not get hard. It should remain quite soft.
>
> Do you think it remains soft?
>> Pandora

I know it does if you follow the recipe and get rid of what you know about
making meringa. This is very different to an Italian dolce. It won't be
what you expected at all, but you very likely will love it.
I first made it for a friend's birthday party and I had Italian kissing my
feet! (exaggeration alert) I was later hired to make them for a First
Communion party, and it is the most requested cooking lesson from Italians..
although I do not teach Italians very often. Because it was an ordinary
everyday mummy made it food when I was a kid it has always blown me away
that people here find it so unusual and delicious, but it is still my
favorite pie. I'll email you the translated recipe. Try to find a dish
made for baking quiche.